Chicken Kalia

Chicken Kalia


  • 4 chicken thighs
  • 2 tablespoons chopped mint
  • 2 tablespoons chopped coriander
  • 2 onions, chopped
  • 3 large potatoes
  • 45 g spice Kalia Mayil or another brand ( spice consists of cumin , garlic, ginger , cinnamon, cloves, pepper , star anise, cardamom , nutmeg, turmeric)
  • 2 pots of yogurt
  • 4 hard boiled eggs
  • 2 red chillies


Mix Kalia spices with yogurt , coriander, mint, chillies cut in 2 and a bit of salt to make a marinade. Put the chicken thighs to marinate for an hour, at least , in the fridge, if possible overnight.

Peel the potatoes and cut into 4 . Heat a large pot with a little oil and sear the potatoes on all sides . They must be golden in the outer side but still raw inside . Keep away the potatoes and fry the onions in the same pot. Onions should be lightly browned but not burned . Keep the onions away with the potatoes.

Remove the chicken thighs from the marinade and golden on all sides in the pot. Once the chicken are browned add to the pot the rest of the marinade , potatoes , onions, the hard eggs and a glass of water . Cover the pot and simmer for 45 minutes over low heat . Stir from time to time , check that it does not burn and adjust seasoning if necessary . Once cooked serve with rice, for example, lemon rice .

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